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Volume 23, Issue 4
Displaying 1-13 of 13 articles from this issue
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Part XVII-ii. On the State of Increase and Decrease of the Ergot Alkaloids in and out of Cells in the Culturing Process (3)Matazo ABE1949 Volume 23 Issue 4 Pages 135-139
Published: November 01, 1949
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSIn the previous work(1) the author succeeded in the production of a new, physiologically active ergot alkaloid, “agroclavine”, C16H18N2, m. p. 203, 5° (dec. ), [α]D-153°, [α]5461-180° (C 0.98 in CHCl3), by the culture on an industrial scale. The alkaloid was obtained from the mycelium and the culture medium at the rate of 0.2-0.6% and 0.02-0.03%, respectively, when the fungus was grown at 26° for a month in a 3 L. Bernhauer flask containing 1.2 L. of the culture medium consisting of: mannitol 50g., ammonium succinate 7g., KH2PO4 1g., MgSO4. 7H2O 0.3g., and water 1000cc. (pH 5.2).
It has further been found that the fungus productive of agroclavine on the culture medium produces no other alkaloid than this agroclavine both on the culture medium and on the host plants - the Agropyrum, Trisetum, Festuca, etc. grown in Japan or Manchuria, while those productive of such alkaloids as hitherto known to us produce agroclavine neither in nature nor on the culture medium. These findings have fairly enabled the author to clarify various situations under which the alkaloids are produced by an ergot fungus.
The resume of the present work will appear in the next number.View full abstractDownload PDF (1075K) -
Ken-ichi TAKAOKA, Masatoki HIGASHIO1949 Volume 23 Issue 4 Pages 140-143
Published: November 01, 1949
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe amylolytic power of Phyccmyces was examined as compared with that of Rhizopus and Mvcor. The normal koji-culture of Phycomyces has weak α-amylase and maltase but has no β-amylase. But on the contrary, the fresh culture of Phycomyces separated from putrefied sweet potato has β-amylase alone and has no α-amylase.View full abstractDownload PDF (801K) -
Part II. Cytological study on the fat productionTomojiro KAIBARA1949 Volume 23 Issue 4 Pages 144-145
Published: November 01, 1949
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSDownload PDF (72K) -
Part III. Effet of some cultura_??_conditions to the formation of oil dropletTomojiro KAIBARA1949 Volume 23 Issue 4 Pages 146-148
Published: November 01, 1949
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSThe fat of Penicillium javanicum appears in a few hours after the spore germination in cytoplasm and vacuoles of mycelium cell. They increase with the age of mycelium cell, and do not decrease even after complete expenditure of nutriments in the medium. When mycelia with oil droplets were transplanted to new media with or without carbon compound, they showed no decreasing of the oil droplets. Therefore, perhaps the oil droplets have not physiologically much important value as reserved substance. The formation of oil droplets differs accordig to the cultural conditions, namely pH, concentration of sugar, and kind of carbon compound in the media. The result of comparison of oil droplet numbers in young mycelia cultivated oa some different conditions, corresponds closely to that which was obtained from the comparison of fat quantity extracted from old mycelia cultivated oa the same conditions.View full abstractDownload PDF (292K) -
Noboru MIYACHI1949 Volume 23 Issue 4 Pages 149-153
Published: November 01, 1949
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESS1. The author has studied on the conditions of quantitative analysis of methylalcohol. (On the notification of the Treasury Department dated April, 1946).
2. The content of methylalcohol in the mash of sweet potato is varied according to the methods of fermentation process. In the acid saccharification process the content of methylalcohol in icc of mash is 0.15mg and in the so-called amylo-process it is 0.10mg. Methylalcohol originates from the pectic substances in cell membrane of sweet potato as a result of the pressure steaming in sweet potato mash and the pectinase action of the mould (Rhizopus javanicus T.).
3. The methylalcohol in the mash is removed by distillation. The removal percentage of methylalcohol varies owing to the methods of distillation and the types of distillatories. For instance, at Kawasaki factory of Showa-Nosan Kako Co. the removal percentage was found to be about 80% in the distillatories for beverage alcohol and about 20% in the distillatories for fuel alcohol. The content of methylalcohol in Ice of beverage alcohol is 0.4_??_0.6mg while it is 1.5_??_2.6mg. in 1cc of fuel alcohol.
4. The methylalcohol in the synthetic Sake originates from the alcohol and the cryptomeria barrels. Its content in icc of synthetic Sake is 0.03_??_0.13mg. The increase of content of methylalcohol originated in the extraction of the cryptomeria barrels is 0.01_??_0.02mg per cc. The most part of methylalcohol contained in the brewed Sake comes from the added alcohol.View full abstractDownload PDF (400K) -
Y. OBATA, T. AMANISHI1949 Volume 23 Issue 4 Pages 154-155
Published: November 01, 1949
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSIt has been reported that the essential substance of sunflavor of beer is thioglycolic acid ethylester, and it is produced from dithioglycolic acid diethylester (-S-S-) by the reducing function of certain unknown components in beer under the exposure to the sunlight.
As we could presume that the flavin and hehydrase, which are contained in malt and beer-yeast, would take part in the development of sunflavor of beer, we carried out an experimental study on the mechanism of the sunflavor production with dehydrase prepared from beer-yeast as well as with flavin. The result was just we had presumed. Namely, we could prove that by the joint function of these two factors -S-S- was reduced and consequently sunflavor was produced. This mechanism can be shown with chemical fornitilae as Fig. 1.
The change of flavin to leucoflavin by dehydrase is accelerated by sunbeams.
Unpasteurized beer becomes very quickly to give off sunflavor while pasteurized beer becomes so very slowly. We could explain this reason. Namely the blue color of the solution was faded by unpasteurized beer, but the color was not changed when beer had previously heated at 60°C for 30min. This proves the loss of the dehydrase function from pasteurized beer.View full abstractDownload PDF (68K) -
Part I. Measuring the Total Number of Microbes by the Photoelectric TurbidimeterAkira MATSUYAMA1949 Volume 23 Issue 4 Pages 156-161
Published: November 01, 1949
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSBy the photoelectric turbidimeter using a photocell, the relations between the concentration of the barium sulphate suspentions and their scattering light intensity were studied. The results are as follows
(1) As shown in Fig. 4, in the position [IV] the linear relationship can be obtained over the wider range of concentration between them (expressed in log. ) under the condition of constant light intensity of the source, though they do not always show the enough linear relationship.
(2) By the DEMING's method of least squares(8) this linear relationship [IV] was successfully examined.
(3) It seems there are. no effect of differences among test tubes on these relationship.
(4) As the theoretical inference, the only effect of changes of light intensity is to shift the lines and the slopes of the lines are not affected.
(5) The growth ourve of Escherichia coli actually measured by this turbidimeter with a red filter is shown in Fig. 7.View full abstractDownload PDF (498K) -
Part II. On LecithinKimiko ANNO1949 Volume 23 Issue 4 Pages 162-166
Published: November 01, 1949
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSPure lecithin which was prepared from salmon eggs, was hydrolyzed with barium hydroxide, and the constituents were studied in detail.
In the water soluble constituents glycerophosphoric acid and choline were isolated. Glycerophosphoric acid was found to contain about equal amounts of α- and β-isomers.
The fatty acids were separated into about 25 percent of solid and 75 per cent of liquid acids.
The solid acids consisted of a large quantity of palmitic acid and a small quantity of stearic acid. The liquid acids contained a large amount of oleic acid and a considerable amount of clupanodonic acid. These acids were isolated and idenfied. Arachidonic acid might be present also.
The attempt to fractionate lecithin cadmium chloride into α- and β- lecithin with acetone proved unsuccessful.View full abstractDownload PDF (403K) -
Part II. The Reduction in CyclohexanolKiyoshi ASHIDA1949 Volume 23 Issue 4 Pages 167-169
Published: November 01, 1949
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSSugars were dissolved in cyclohexanol and catalitically hydrogenated in the presence of Raney nickel under atmospheric pressure at 130°.
d-Sorbitol from d-glucose, d-mannital from d-mannose, d-dulcitol from d-galactose, d-sorbitol and d-mannitol from d-fuctose, d-xylitol from d-xylose, l-arabitol from l-arabinose were respectively obtained.View full abstractDownload PDF (207K) -
Part III. The Reduction in TetrahydrofurfurylalcoholKiyoshi ASHIDA1949 Volume 23 Issue 4 Pages 170-172
Published: November 01, 1949
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSIt was found that tetrahydrofurfurylalcohol could dissolve glucose about 20%. Tetrahydrofurfurylalcohol was treated as cyclohexanol in the previous works. Namely glucose was reduced by tetrahydrofurfurylalcohol in the presence of Raney nickel, and also catalitically hydrogenated in tetrahydrofurfurylalcohol in the presence of Raney nickel and hydrogen under atmospheric pressure. By these methods sorbitol was isolated and identified.View full abstractDownload PDF (82K) -
Part IV. The Reduction by Aluminium Nickel AlloyKiyoshi ASHIDA, Sadaichi NAKAMURA1949 Volume 23 Issue 4 Pages 172-173
Published: November 01, 1949
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSd-Glucose was reduced by aluminium-nickel alloy in aqueous sodium hydroxide solution. 15_??_20% sodium hydroxide solution was allowed to drop slowly into the 8% d-glucose solution with suspension of aluminium-nickel alloy powder at 80°_??_90° with stirring. While aluminium is issolved by sodium hydroxide, hydrogen gas develops and the Raney nickel is prepared. By this ydrogen and the Raney nickel, d-glucose was spent completely and the yield of d-sorbitol was bout 80%, which was calculated from the amount of benzalsorbitol obtained.View full abstractDownload PDF (129K) -
Part V. The Cannizzaro Reaction (1)Kiyoshi ASHIDA, Takako BEBEKO1949 Volume 23 Issue 4 Pages 174-175
Published: November 01, 1949
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSIn the presence of the Raney nickel, formaldehyde, butyraldehydes, d-glucose, benzaldehyde and furfural underwent the Cannizzaro reaction in 2% sodium hydroxide solution. Of these comnpouhds, the reaction velocity of formaldehyde was the greatest and that of furfural was the smallest. In the absence of the Raney nickel, formaldehyde, d-glucose and furfural did not react in 2% sodium hydroxide solution. But in 8% sodium hydroxide solution only fuafural seemed to react, although formaldehyde and d-glucose did not undergo the Cannizzaro reaction, therefore in the presence of the catalyst, the reaction velocity of formaldehyde and d-glucose was greater than that of furfural, but when the catalyst was absent, furfural reacted faster. It was considered that this fact was due to the difference of the absorption to the catalyst.View full abstractDownload PDF (53K) -
Part I. The Isolation of a Useful Strain of Bacteria, Observation of Its Characteristics and Fermentation Experiments by ItToshio NAKAHAMA, Yoshisuke HARADA1949 Volume 23 Issue 4 Pages 176-180
Published: November 01, 1949
Released on J-STAGE: November 21, 2008
JOURNAL FREE ACCESSWe isolated one strain of acetone bacillus useful and suitable for the fermentation of cane sugar as raw material. In this isolation of the bacteria, we used mash which contained cane sugar.
The isolated Bacteria was classified as a new species as Clostridium kaneboi, since the characteristics of the bacteria were found not to be the same as those of wellknown Clostridium species.
It was found that the fermentation by this bacterium was influenced by the quantity of soybean cake as nitrogenous source and by the concentration of cane sugar as carbon source in the medium.
By this bacterium, starch was fermented as well as cane sugar was fermentable, and the “solvent” was obtained in good yield. Nearly normal fermentation was attained when only inorganic nitrogenous compounds was used as the nitrogen source.View full abstractDownload PDF (162K)
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